Courtesy of VEGAN EVERYDAY by Douglas McNish © 2015. Reprinted with permission.
These are the perfect ending to an active day. They are melt-in-your-mouth delicious and will have you begging for second helpings. Share these at your peril because they’ll go even faster. Serve with a big dollop of whipped coconut cream if desired.
Makes 16 Bars
Ingredients
CRUST
- 2 cups puffed brown rice
- 1/4 cup raw cacao powder
- 3 Tbsp. raw agave nectar
- 3 Tbsp. melted coconut oil
- Dash alcohol-free organic vanilla extract
- Pinch fine sea salt
FILLING
- 1 cup raw cashews, soaked 1 hour or overnight, then drained
- 1 cup cashew butter
- 3/4 cup raw agave nectar
- 1/4 cup melted coconut oil
- 1/2 tsp. alcohol-free organic vanilla extract
- 1 cup chopped pitted cherries, divided
TOPPING
- Whipped coconut cream (optional)
Directions
Crust: In a large bowl, combine puffed rice, cacao powder, agave nectar, coconut oil, vanilla and salt; stir well. Spread evenly in prepared dish, cover and freeze for about 1 hour, until firm.
Filling: In blender, combine cashews, cashew butter, agave nectar, coconut oil and vanilla. Blend at high speed until smooth and creamy. Add 1/2 cup (125 mL) cherries and blend until smooth. Transfer mixture to a bowl and stir in remaining 1/2 cup (125 mL) cherries.
Spread filling over chilled crust. Cover and return to freezer for 3 hours or overnight.
Using parchment liner, lift mixure from dish. Bring to room temperature, then cut into 16 squares. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days.
Nutrition facts per serving: Calories 250; protein 4 g; fat 17 g; carbs 24 g.
